🥐 Sfogliatella
Sfogliatella is a shell-shaped Neapolitan pastry made of many thin, crackling layers. Inside is a filling of ricotta and semolina cooked together, scented with cinnamon and studded with candied fruit. It is best eaten warm from the oven, dusted with icing sugar, with coffee at breakfast.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g ready-made laminated pastry
- 250 g ricotta
- 70 g semolina
- 250 ml water
- 60 g sugar
- 60 g candied orange peel, diced
- ½ tsp ground cinnamon
- Pinch of salt
Method
- Boil the water with salt, whisk in the semolina and cook 3–4 minutes until thick; cool.
- Beat the semolina with ricotta, sugar, cinnamon and candied peel.
- Heat the oven to 200 °C. Cut the pastry into 8 squares and shape each into a cone.
- Fill each cone with the ricotta mixture and press the edges closed.
- Bake 20–25 minutes until deep golden and crisp.
How to make it lighter
- Have one pastry as a treat rather than a daily breakfast.
- Cut the sugar in the filling and let the candied fruit and cinnamon carry the sweetness.
- Skip the icing sugar dusting at the end.
History
The pastry is usually credited to the convent of Santa Rosa on the Amalfi Coast, and the story goes that it was later popularised in Naples by pastry cook Pasquale Pintauro in the 19th century. Today the layered riccia and the softer frolla versions are emblems of Neapolitan pastry shops.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →